Italian Spaghetti Squash Casserole {Gluten-free, Grain-free, THM S}

Since starting THM we have had a handful of dietary changes in the house, so often I need to find creative ways to adapt the idea behind THM while keeping our meals edible and stomach friendly to the various needs of the household. This dish was an AWESOME addition to the meal plan rotation, and I am thrilled to share it with you.

I used spaghetti squash in place of any grains to simplify our various stomach issues, so this made the meal suitable for my husband, daughter, and son, who all have some kind of stomach problem of their own. (No idea how to use spaghetti squash? I’ve got you covered! Check out this SUPER comprehensive guide to using spaghetti squash like a PRO!)

I kept it dairy-free, too (except for cheese on individual servings), to help my daughter’s dairy sensitive stomach.

And every single plate was practically licked clean, with not one stomach pain complaint. Victory!

Directions:

Prepare spaghetti squash. I used my microwave to accomplish this, but the oven works great too. If using the microwave, cut off the ends of the squash, cut the squash in half lengthwise, scoop out the seeds, and place one half, cut-side down, in a microwavable dish with about a half inch of water. Microwave for 10-15 minutes each half until you can poke a fork through the rind with little effort. Repeat as many times until all four halves are softened. If using the oven, do the same cutting and scooping procedure, but using an over-friendly baking dish, place however many halves you can fit in the dish and add water to about a half inch high. Bake at 400F until softened, which will likely be between 30-45 minutes. This is the most time consuming part of the recipe, so start early enough.

Preheat oven to 350F.

While spaghetti squash is cooking, begin the sauce portion of the recipe. In a large saucepan over medium-high heat, add diced onions and ground turkey and sauté until browned and onions are translucent.

Add can of tomatoes and coconut cream, stirring to mix through thoroughly.

Add all seasonings and mix through once more, peppering as desired.

Once all four spaghetti squash halves are softened, fork out the spaghetti strands into a large mixing bowl (be careful as the shells will likely be quite hot to the touch).

Pour turkey tomato cream sauce over top of the spaghetti strands and mix thoroughly.

Comments

I can’t wait to try this idea Maybe making scrap linen pkcteas! I always love finding new and inexpensive ideas for gift giving! So, cute!We’ve lived in our house for a year and the previous owners left a nice little plot of garden in our front yard. Last year, the garden was whatever wanted to sprout there. The only thing I recognized were chives and rhubarb (which we used for cooking AND to make the most DELICIOUS strawberry-rhubarb pie! *drool*) This year, I wanted to start small in order to have a successful garden! We’re trying out cucumbers, summer squash, eggplant, and tomatoes (in addition to the chives and rhubarb that are back!). My toddler (2 years old) is having a blast helping out in her garden so, this is something new that we’re both experiencing together! It’s a great morning routine to go out and water/pull weeds!

Hi!!! This looks great but… I went to go get these ingredients and could not believe how much sugar was in coconut cream. 20 g /2tbl. Yikes… That doesn’t seem very thm friendly. I was wondering if coconut milk would work instead?

I’m not sure what you were looking at, but the brand I used (Trader Joe’s) had 2g sugar per serving, 10g for the whole can. I would sub out a can of full fat coconut milk for the cream, though since it is basically the same thing, but a bit thinner. You will see the cream holding at one part of the can when you open it. That’s what the entire can from Trader Joe’s is. Delicious, high-fat yumminess! I hope that helps! Blessings =0)

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